發(fā)布時間：2024-04-13 03:48

　　土壤鹽堿化是一個迅速增長的日益嚴(yán)重的問題。土壤鹽分和堿度是影響全球農(nóng)作物產(chǎn)量的兩個主要原因。在這項研究中,選擇了兩個藜麥品種進(jìn)行實驗。對兩個藜麥品種進(jìn)行鹽和堿脅迫,以分析其相對水含量,無機(jī)離子含量,脯氨酸和可溶性糖含量。對于每個品種,實驗中使用的鹽和堿脅迫濃度分別為(NaCl:0、100、200 mM)和(NaHCO₃:0、50、100 mM)。在兩種脅迫下,兩種藜麥的離子含量都有很大變化。在鹽堿脅迫條件下,兩個品種的不同部位Na⁺含量均不同程度增加。在NaCl脅迫下,兩個藜麥品種不同部位Cl^-含量均隨著脅迫強(qiáng)度的增加而增加;而在NaHCO₃脅迫下,兩個藜麥品種葉片中Cl^-含量變化趨勢與NaCl脅迫相似,而莖部、根系Cl^-含量均隨著脅迫強(qiáng)度的增加而降低。在相同條件下,藜麥葉片中Na⁺,Cl^-含量順序依次是上部葉片<中部葉片<下部葉片。在NaHCO₃脅迫條件下,Painbon葉片中...

【文章頁數(shù)】：52 頁

【學(xué)位級別】：碩士

【文章目錄】：
摘要
Abstract
1. INTRODUCTION
    1.1 Background
    1.2 Causes of Salinity
    1.3 Adverse effects of salinity
    1.4 Mechanism of salt tolerance in quinoa
    1.5 Classification of Chenopodium quinoa Willd
    1.6 Objectives
2. MATERIALS AND METHODS
    2.1 Plant material and growth conditions
        2.1.1 Salt treatment
    2.2 Relative Water Content(RWC)
    2.3 Determination of inorganic ions
    2.4 Determination of proline content
    2.5 Determination of soluble sugar content
    2.6 Statistical Analysis
3. RESULTS
    3.1 Effect of NaCl and NaHCO₃ on relative water content of Titicaca and Painbon
    3.2 Effect of NaCl and NaHCO₃ on Na⁺content in leaves,shoot and root of Titicaca
    3.3 Effect of NaCl and NaHCO₃ on Na⁺content in leaves,shoot and root of Painbon
    3.4 Effect of NaCl and NaHCO₃ on K⁺content in leaves,shoot and root of Titicaca
    3.5 Effect of NaCl and NaHCO₃ on K⁺content in leaves,shoot and root of Painbon
    3.6 Effect of NaCl on Cl^-and NO3
- content in leaves,shoot and root of Titicaca
    3.7 Effect of NaCl on H₂PO4
- and SO4
2-content in leaves,shoot and root of Titicaca
    3.8 Effect of NaHCO₃ on Cl^-and NO3
- content in leaves,shoot and root of Titicaca
    3.9 Effect of NaHCO₃ on H₂PO4
-and SO4
2- content in leaves,shoot and root of Titicaca.
    3.10 Effect of NaCl on Cl^-and NO3
-content in leaves,shoot and root of Painbon
    3.11 Effect of NaCl on H₂PO4
-and SO4
2-content in leaves,shoot and root of Painbon
    3.12 Effect of NaHCO₃ on Cl^-and NO3
-content in leaves,shoot and root of Painbon
    3.13 Effect of NaHCO₃ on H₂PO4
-and SO4
2-content in leaves,shoot and root of Painbon
    3.14 Effect of NaCl and NaHCO₃ on proline content in leaves of Titicaca and Painbon
    3.15 Effect of NaCl and NaHCO₃ on soluble sugar content in leaves of Titicaca and Painbon
4. DISCUSSION
5. CONCLUSION
REFERENCES
ACKNOWLEDGEMENTS



本文編號：3952436

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